[Corn Bisque with Red Bell Pepper and Rosemary]
Source: Bon Appétit - Nov 1998
This simple and delicious starter gets a hint of spiciness from cayenne pepper.
Ingredients
- 2 tablespoons (1/2 stick) butter
- 1 cup chopped onions
- ¼ cup diced carrot
- ¼ cup diced celery
- 3 ¾ cups frozen corn kernels, thawed, drained (about 42 ounces)
- ½ teaspoon dried rosemary
- ⅛ teaspoon cayenne pepper
- 3 cups chicken stock or canned low-salt chicken broth
- ½ cup half and half
- ½ red bell pepper, chopped
Directions
1. Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add onions, carrot and celery and sauté 3 minutes. |
2. Add 5 1/2 cups corn, rosemary and cayenne and sauté 2 minutes. |
3. Add stock and bring to boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes. |
4. Working in batches, purée soup in blender. Return soup to pot. Mix in half and half and remaining 2 cups corn. Season to taste with salt and pepper. |
5. Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add bell pepper and sauté until almost tender, about 5 minutes. Stir bell pepper into soup. (Can be prepared 1 day ahead. Cover and refrigerate.) |
6. Bring soup to simmer. Ladle into bowls and serve. |
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